Sunday, May 18, 2014

Strawberry Bundt Cake

When strawberries are abundant and at their prime, there's no better way to enjoy them but in cake form.  This is a great recipe for those who live at high altitude.

Ingredients:

  • 15 ounces or 3 cups chopped strawberries 
  • 1 1/2 tablespoons granulated sugar
  • 12 3/4 ounces or 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5 ounces or 10 tablespoons unsalted butter, softened
  • 5 5/8 ounces or 3/4 cups packed brown sugar
  • 5 1/4 ounces or 3/4 cups vanilla sugar or granulated sugar
  • 3 extra-large eggs
  • 1 egg yolk
  • 4 1/4 ounces or 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon red food coloring

Instructions:
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place chopped strawberries in a baking dish (11" x 7") and sprinkle 1 1/2 tablespoons granulated sugar on top.  Roast strawberries for 15 while oven is preheating.  Set aside and cool for 15 minutes.
  3. Reduce oven temperature to 325 degrees Fahrenheit.
  4. Grease Bundt pan with cooking spray or butter.
  5. In large bowl, whisk together flour, baking powder, salt, and baking soda.  Set aside.
  6. With stand or hand mixer, cream together butter, vanilla sugar (or granulated sugar), and brown sugar.
  7. Add eggs and egg yolk one at a time to the butter/sugar mixture, beating each one well.
  8. Puree strawberries and yogurt until smooth.
  9. Add strawberry/yogurt puree to batter.
  10. Add vanilla extract and food coloring to batter.  Mix until smooth and color is even throughout.
  11. Fold in the flour mixture.
  12. Pour batter into greased Bundt pan.  Bake 50 - 53 minutes or until the the center of the cake is done.
  13. Remove from oven and cool pan on wire rack for 15 minutes.  Remove cake from pan and continue cooling.


This cake is scrumptious topped with a White Chocolate Ganache.

Bon appetit!

Saturday, April 20, 2013

The Best Chocolate Cake on Earth

This is the high altitude version of Hershey's "Perfectly Chocolate" Chocolate Cake.


Ingredients

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa, unsweetened
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/3 up vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Instructions
  1. Heat oven to 350 degrees, Fahrenheit.
  2. Grease and flour Bundt pan.
  3. Combine all dry ingredients in a large bowl: sugar, flour, cocoa, baking powder, baking soda, and salt.
  4. Beat in eggs, on medium speed, one at a time.
  5. Beat in, on medium speed, milk, vegetable oil, and vanilla extract.
  6. Stir in boiling water.  Batter will be relatively thin.
  7. Pour batter into Bundt pan.
  8. Bake for 55 - 60 minutes or until toothpick inserted in the center comes out clean.
  9. Cool for 15 minutes and remove from pan.
  10. Enjoy!
Bon appetit!

Tuesday, March 12, 2013

Marble Cake

The swirl or layer pattern always surprises me!


Ingredients
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar, separated
  • 1/2 cup cocoa powder
  • 6 tablespoons water
  • 1 1/2 cup butter, unsalted
  • 1 1/2 teaspoons vanilla extract
  • 6 large eggs
  • 1/2 cup milk


Instructions

  1. Melt butter and set aside to cool.
  2. Preheat oven to 350 degrees, Fahrenheit.
  3. Grease and flour Bundt pan.  Set aside.
  4. Sift flour, baking powder, and salt in a large bowl.  Set aside.
  5. Mix cocoa powder and 1/2 cup sugar.
  6. Whisk water into the cocoa powder mix until it is smooth.  Set aside.
  7. Mix melted butter and 1 1/2 cups sugar, at medium speed, until blended.
  8. Add vanilla and mix at low speed.
  9. Add eggs, one at a time, mixing at low speed, blending in each egg before putting in the next one until light and fluffy.
  10. Add flour mixture and milk, alternately, mixing at low speed until just blended.  Split flour mixture into three parts and milk into two parts.  Flour -- milk -- flour -- milk -- flour.
  11. Whisk 2 cups of vanilla batter to the chocolate mixture.
  12. Pour vanilla and chocolate batters into the Bundt pan, alternately, creating layers.
  13. Bake 50 - 60 minutes, or until toothpick inserted in the center comes out clean.
  14. Cool completely with cake upright in pan.
  15. Remove cake and enjoy!
Bon appetit!



Friday, March 8, 2013

Lemon Chiffon Cake

Ingredients

  • 2 1/2 cups cake flour, sifted
  • 1 1/2 cups sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 4 egg yolks, large
  • 2 tablespoons lemon juice, strained
  • 3/4 cup cold water, roughly
  • 1 tablespoon lemon zest, grated
  • 1 cup egg whites (roughly 7 - 8 large eggs)
  • 1/2 teaspoon cream of tartar
Instructions
  1. Preheat the oven to 350 degrees, Fahrenheit.
  2. Sift the flour, sugar, baking powder, and salt into a bowl.
  3. Make a well in the center of the bowl.
  4. Strain lemon juice into a measuring cup.
  5. Add water to the lemon juice to make 3/4 cups of liquid.
  6. Add liquid to the well in the center of the bowl.
  7. Add oil and egg yolks to the well.
  8. Mix for 1 minute - at low speed with a stand mixer, at medium speed with a hand mixer, scraping the bowl frequently.
  9. Beat egg whites and cream of tartar in a separate bowl, until stiff.
  10. Add beaten egg whites to the batter 1/3 at a time.
  11. Fold 15 strokes, with a rubber spatula, between batter additions.
  12. Pour batter into an well-greased and floured Bundt pan.
  13. Bake for 55 - 65 minutes, or until toothpick inserted in the center comes out clean.
  14. Cool in an inverted pan.
  15. Remove cake from pan and enjoy!
Bon appetit!



Monday, March 4, 2013

Carrot Cake

Ingredients

  • 3/4 cup vegetable oil
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots
  • 1 can (8 oz) crushed pineapple, undrained
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins
Instructions
  1. Preheat oven to 350 degrees, Fahrenheit.
  2. In a large bowl, combine oil, sugar, eggs, milk, vanilla, carrots, and undrained pineapple.
  3. In a separate bowl, mix the flour, cinnamon, baking soda, and salt.
  4. Add the flour mixture to the carrot mixture, blending well.
  5. Stir in the raisins.
  6. Pour batter into a fully greased Bundt pan.
  7. Bake for 40 - 45 minutes, or until a toothpick inserted int he center comes out clean.
  8. Remove from oven and cool in the pan for 30 minutes.
  9. Remove the cake from the pan and enjoy!
Bon appetit!

** This carrot cake goes well with cream cheese frosting.





Sunday, March 3, 2013

Angel Food Cake

Ingredients

  • 1 cup + 1 tablespoon sifted cake flour
  • 1 cup + 1/2 cup sugar
  • 12 large egg whites
  • 1/4 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Instructions
  1. Preheat oven to 375 degrees, Fahrenheit.
  2. Sift flour and 1 cup sugar into a bowl, a total of three times.
  3. In a separate bowl, beat egg whites, salt and cream of tartar, at high speed, until soft peaks form.  The peaks are ready when they barely fall over.
  4. Beat in the remaining sugar, at low speed.
  5. Add vanilla and almond extracts.
  6. Beat until stiff peaks form.  Don't let them get too dry.
  7. Beat the flour mixture into the egg white mixture, 1/4 at a time, at low speed, for 10 seconds between additions.  Beat for 20 seconds after last 1/4 is added.  Scrape the bowl constantly during this process.
  8. Pour batter into un-greased Bundt pan.
  9. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool cake with pan inverted.
  11. Remove cake and enjoy!
Bon appetit!


Pound Cake

Ingredients

  • 2 2/3 cups all-purpose flour OR 3 cups sifted cake flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup milk (+ enough milk to add to eggs)
  • 3/4 cup butter or margarine (1 1/2 sticks)
  • 1 teaspoon grated lemon zest
  • 1 1/2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees, Fahrenheit.
  2. Sift together flour, sugar, baking powder, and salt.
  3. Break eggs into a measuring cup.
  4. Add butter and cream with beater.
  5. Add milk to the eggs and butter to make a 1-cup mixture.
  6. Beat together the milk and egg mixture with the flour mixture, on medium speed, for 3 minutes.
  7. Add milk, lemon zest, and vanilla.
  8. Beat batter, on medium speed, for 2 minutes.
  9. Pour batter into a greased and floured, 10-inch Bundt pan.
  10. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  11. Cool completely with cake upright in the pan.
  12. Remove cake and enjoy!
Bon appetit!